Truffles can be mushrooms or they can be a decadent & rich, yet almost embarrassingly simple confection. I love making the latter during Christmastime. I've made quite a few varieties over the years: simple chocolate, coconut, orange, peppermint. This time, I decided to give white chocolate a try during my last cooking class at Whole Foods. The recipe wasn't officially on the line-up, but I thought I'd try to make them as a sort of side note.
Well, my intention was to make simple white chocolate truffles, and possibly dip them in dark chocolate ganache. What actually happened was an all-natural birth of one of the best things I've ever eaten. Seriously. I've no intention of taking credit for the awe-inspiring, goosebump-inducing treat the was created; these truffles were the result of my class participants' suggestions ("Why don't you try this? Or that?") What emerged was destined to become a regular fixture of my candy repertoire: pistachio orange white chocolate truffles.
If you are so inclined, make these little devils. However, prepare yourself. Before you take a bite, make sure you've steeled yourself and are in a seated position, because they may lead to swooning.
Pistachio Orange White Chocolate Truffles
Ingredients:
8 ounces good quality white chocolate, chopped
1/3 cup heavy cream
2 tablespoons unsalted butter
1 teaspoon pure vanilla extract
Zest of 1 orange
1/2 cup finely chopped pistachios
Directions:
In a small saucepan, bring the cream to a simmer. Add the butter and stir until melted. Add the white chocolate. Stir until completely melted and smooth. Remove from the heat, stir in the vanilla and pour into a shallow bowl. Refrigerate the mixture until firm, about 2 hours.
Using a melon baller or small spoon, roll the mixture into 1-inch balls. Roll each ball in the pistachios and orange zest. Serve immediately or refrigerate in an airtight container for up to 2 weeks.
